Showing posts with label Quinoa Recipes. Show all posts
Showing posts with label Quinoa Recipes. Show all posts
Monday, May 13, 2013
Monday, April 15, 2013
Quinoa with Tofu, Zucchini, Eggplant and Onions
INGREDIENTS:
-1/2 eggplant
-2 zucchini
-1 large white onion
-7 cloves of garlic
-2 roma tomatoes (optional)
-EVOO
-Salt
-1 cup of quinoa
-1 pack of extra firm tofu
-1/3 lemon (optional)
INSTRUCTIONS:
-Take one cup of quinoa and 2.5 cups of water, put them in a medium pot and cook on high until it comes to a boil then on medium with the cover on until the quinoa absorbs the water and reaches a desired texture. This shouldn't take more than about 12 minutes. If the water is running out and the quinoa isn't ready yet, add about a half'cup more and then check it.
-Rinse block of extra firm tofu under cold water for a few seconds. Then chop it into cubes, about 1cmx1cm.
-Steam tofu cubes in a steamer (15 minutes) or covered in the microwave if you only have one steamer (10 minutes). Everyone raves about the well-done texture achieved by cooking it this long.
-While the quinoa is cooking and the tofu steaming, chop the eggplant and zucchini into cubes about the size of a quarter. In another steamer, steam all veggie cubes for about 6-8 minutes, turning off the heat and uncovering them when they are 85% cooked.
-Then slice the onions into 1''x.5'' slices and sautée them in a large pan in EVOO on medium heat, stirring frequently with a wooden spoon, until they turn clear.
-While the onions are sautéeing, mince 7 cloves of garlic and if you want dice 2-3 roma tomatoes (optional). Once onions are clear, toss the minced garlic and tomato into the pan with a little more olive oil and stir it all around for about two more minutes, until the tomatoes have softened and/or the garlic has cooked a little (be careful not to let the garlic burn! a tip for this is don't mince it too too small and keep the heat on medium-low. Patience is key.) Add 1/2 tsp of salt and stir.
-Now add the tofu and vegetables to the sauce and stir it all together with the wooden spoon for a couple of minutes. Add a little more olive oil and/or salt if you want, you don't have to.
-Finally, add the cooked quinoa and thoroughly mix everything in the pan, at this point on low heat.
-Squeeze 1/4-1/2 of a fresh lemon into the dish and mix it in (optional).
-Serve with a full-bodied, buttery Chardonnay.
-1/2 eggplant
-2 zucchini
-1 large white onion
-7 cloves of garlic
-2 roma tomatoes (optional)
-EVOO
-Salt
-1 cup of quinoa
-1 pack of extra firm tofu
-1/3 lemon (optional)
INSTRUCTIONS:
-Take one cup of quinoa and 2.5 cups of water, put them in a medium pot and cook on high until it comes to a boil then on medium with the cover on until the quinoa absorbs the water and reaches a desired texture. This shouldn't take more than about 12 minutes. If the water is running out and the quinoa isn't ready yet, add about a half'cup more and then check it.
-Rinse block of extra firm tofu under cold water for a few seconds. Then chop it into cubes, about 1cmx1cm.
-Steam tofu cubes in a steamer (15 minutes) or covered in the microwave if you only have one steamer (10 minutes). Everyone raves about the well-done texture achieved by cooking it this long.
-While the quinoa is cooking and the tofu steaming, chop the eggplant and zucchini into cubes about the size of a quarter. In another steamer, steam all veggie cubes for about 6-8 minutes, turning off the heat and uncovering them when they are 85% cooked.
-Then slice the onions into 1''x.5'' slices and sautée them in a large pan in EVOO on medium heat, stirring frequently with a wooden spoon, until they turn clear.
-While the onions are sautéeing, mince 7 cloves of garlic and if you want dice 2-3 roma tomatoes (optional). Once onions are clear, toss the minced garlic and tomato into the pan with a little more olive oil and stir it all around for about two more minutes, until the tomatoes have softened and/or the garlic has cooked a little (be careful not to let the garlic burn! a tip for this is don't mince it too too small and keep the heat on medium-low. Patience is key.) Add 1/2 tsp of salt and stir.
-Now add the tofu and vegetables to the sauce and stir it all together with the wooden spoon for a couple of minutes. Add a little more olive oil and/or salt if you want, you don't have to.
-Finally, add the cooked quinoa and thoroughly mix everything in the pan, at this point on low heat.
-Squeeze 1/4-1/2 of a fresh lemon into the dish and mix it in (optional).
-Serve with a full-bodied, buttery Chardonnay.
Wednesday, September 28, 2011
Quinoa Burgers and Steamed Winter Vegetables (serves two)
INGREDIENTS:
-2 "Casa Vegana" quinoa burgers
-One batata
-One large potato
-One white onion
-Two large carrots
-20 asparagus rods
INSTRUCTIONS:
This is easy vegan comfort food available in Buenos Aires:
Step 1: Soak all the produce in 2 quarts water and 2 tbsp. white vinegar for 10 minutes to remove all pesticides (this is a general rule of thumb before cooking any fruits or vegetables if you are going to eat the skin).
Step 2: Peel the batata, carrot, and potato. Cut all into golf-ball sized chunks. Also cut the onion into chunks so that each flake is about 1'' by 1''. Place all in a large bowl.
Step 3: Cut the white ends off of the asparagus. They are too tough to chew. Steam the asparagus in either the microwave or using a stovetop steamer/pot. (Do this prior to putting the heavier winter vegetables in the steamer).
Step 4: When the asparagus are cooked, take them out of the steamer with tongs and place them on a plate. Then transfer the heavier winter vegetables from the large bowl into the steamer. The water in the steamer is already hot, making this process more time-effective.
Step 5: While the winter vegetables are steaming, take out a large pan and pour in 1-2 tbsp. of olive oil. On medium heat, heat the quinoa burgers in the pan (they are pre-cooked and just need to be warmed up). Remove them from the pan and put them on the plate with the asparagus when they are heated/browned (to your taste).
Step 6: Periodically check the steaming winter veggies. When the Potatoes/batatas/carrots are soft enough to easily puncture with a utensil, you can remove these veggies from the steamer pot and place them in a large serving bowl. Drizzle olive oil, and add a pinch of salt and a little fresh black pepper (if desired).
Serve and Enjoy!
ADDITIONAL INFORMATION:
Quinoa looks and tastes like a grain but is actually the high protein seed. It is originally from Peru and is popular in in many parts of Latin America. I have found it is easy to find quinoa to cook with in the USA and in Europe. I like to create balanced-plate recipes that may exclude meat and dairy, but not vital nutrients.
Find more information here: http://en.wikipedia.org/wiki/Quinoa
-2 "Casa Vegana" quinoa burgers
-One batata
-One large potato
-One white onion
-Two large carrots
-20 asparagus rods
INSTRUCTIONS:
This is easy vegan comfort food available in Buenos Aires:
Step 1: Soak all the produce in 2 quarts water and 2 tbsp. white vinegar for 10 minutes to remove all pesticides (this is a general rule of thumb before cooking any fruits or vegetables if you are going to eat the skin).
Step 2: Peel the batata, carrot, and potato. Cut all into golf-ball sized chunks. Also cut the onion into chunks so that each flake is about 1'' by 1''. Place all in a large bowl.
Step 3: Cut the white ends off of the asparagus. They are too tough to chew. Steam the asparagus in either the microwave or using a stovetop steamer/pot. (Do this prior to putting the heavier winter vegetables in the steamer).
Step 4: When the asparagus are cooked, take them out of the steamer with tongs and place them on a plate. Then transfer the heavier winter vegetables from the large bowl into the steamer. The water in the steamer is already hot, making this process more time-effective.
Step 5: While the winter vegetables are steaming, take out a large pan and pour in 1-2 tbsp. of olive oil. On medium heat, heat the quinoa burgers in the pan (they are pre-cooked and just need to be warmed up). Remove them from the pan and put them on the plate with the asparagus when they are heated/browned (to your taste).
Step 6: Periodically check the steaming winter veggies. When the Potatoes/batatas/carrots are soft enough to easily puncture with a utensil, you can remove these veggies from the steamer pot and place them in a large serving bowl. Drizzle olive oil, and add a pinch of salt and a little fresh black pepper (if desired).
Serve and Enjoy!
ADDITIONAL INFORMATION:
Quinoa looks and tastes like a grain but is actually the high protein seed. It is originally from Peru and is popular in in many parts of Latin America. I have found it is easy to find quinoa to cook with in the USA and in Europe. I like to create balanced-plate recipes that may exclude meat and dairy, but not vital nutrients.
Find more information here: http://en.wikipedia.org/wiki/Quinoa
Sunday, February 7, 2010
(High-carb) Herb Quinoa Fettucini with Kabocha Squash
-2 cups fresh herbed quinoa fettucini
-1 cup eggplant infused Provencale tomato sauce or some equivalent (jar is fine)
-1 tbsp crushed garlic
-1 tbsp olive oil (if you want)
-1/2 steamed Kabocha squash
PASTA:
-Cook the pasta in water with a tsp of salt added
-Empty pasta from pot and rinse in colander
-Crush 1 tbsp of garlic and olive oil and put back on medium heat in the pot
-Once simmering, add the cup of Provencale eggplant tomato sauce
-Stir until bubbling, then add the Pasta back into the pot with the sauce and mix thoroughly. Keep on warm.
SQUASH:
-Wash a Kabocha squash in bowl of water and white vinegar, soak for 10 min then rinse thoroughly
-fourth the squash and steam it until it's thoroughly steamed (in a steamer or microwave)
-chunk as much as you like of it in 1'' cubes, add a bit of salt, and toss in with the pasta
Voila!
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